ADVERTISEMENT
Russian Napoleon Cake Recipe
-Divide the dough into 8 equal portions, shape each into a ball, and flatten slightly. Wrap each portion in plastic wrap and refrigerate for at least 1 hour.
2.Bake the Cake Layers:
-Preheat the oven to 400°F (200°C). Roll out each portion of dough on a lightly floured surface into a thin circle. Transfer to a baking sheet lined with parchment paper.
-Prick the dough all over with a fork to prevent puffing. Bake each layer for 8-10 minutes or until golden brown. Let cool completely.
3.Prepare the Custard Cream:
-In a medium saucepan, heat the milk over medium heat until it begins to simmer.
-In a large bowl, whisk together the sugar, egg yolks, flour, and cornstarch until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly.
-Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and bubbling. Remove from heat and stir in the butter and vanilla extract. Let cool to room temperature.
4.Assemble the Cake:
-Place one cake layer on a serving plate. Spread a generous amount of custard cream over the layer. Repeat with the remaining layers and custard cream, finishing with a layer of custard on top.
-Cover the cake with plastic wrap and refrigerate for atleast 4 hours or overnight to allow the flavors to meld and the cake to soften.
5.Decorate the Cake:
Before serving, sprinkle the top of the cake with white chocolate shavings and place whole walnuts at each corner for decoration.
